Master the Art of Cooking with Gordon Ramsay's Sticky Lemon Crispy Chicken
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- Опубліковано 17 тра 2013
- Get Ready to Become a Culinary Pro with 👉 hellskitchenrecipes.com/gordo... Gordon Ramsay's Ultimate MasterClass!
Master the art of cooking with our video tutorial on Gordon Ramsay's Sticky Lemon Crispy Chicken recipe. This flavorful dish, perfect for any occasion, will impress your guests and satisfy your cravings.
Follow along as we break down each step, making it easy for even the most novice cook to recreate this culinary masterpiece. Don't forget to like, share, and subscribe for more delicious recipes and cooking tips from the world's best chefs.
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#GordonRamsay, #StickyLemonCrispyChicken, #ChickenRecipe, #CookingTutorial, #MasterChef, #CookLikeAPro, #DeliciousRecipes, #CulinarySkills, #HomeCooking, #FoodLovers - Навчання та стиль
Remember when I first saw this video 9 years ago… It was the first recipe I’d ever tried… I remember painstakingly focusing on each step and how much work it was lol. Since then, I worked as a cook for some time but also never stopped experimenting with food. Crazy.
yeah me too
This recipe helped me so much. Found this few months ago, it is such a wonderful and inspiring introductory recipe. Thank you Mr. Ramsay!
looks like he just woke up to record a video, make money, and go back to sleep lol
I’ve been making this recipe for like over 13 years now and I always get compliments when I make it. People think it’s super fancy. Cheers for the recipe Gordon!
Where can I find a printer friendly version of this recipe? I've seen others claiming to be Gordon's recipe, but they're not this recipe.
@@bsepinstructor6972 Probably dont need this now, but here you go
Gordon’s Sticky Lemon Chicken with Fingerling Potatoes & Arugula Salad
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 lemon, sliced in rounds
4 large garlic cloves, smashed
3 sprigs fresh thyme
1 shallot, thinly sliced
¼ cup soy sauce
3 tablespoons chicken stock
2 tablespoons sherry or white wine vinegar
1 tablespoon honey
Smashed Potatoes
1 pound boiled fingerling potatoes
2 tablespoons unsalted butter, cubed
Arugula Salad
6 ounces arugula
Kosher salt
1 Lemon
1 tablespoon extra virgin olive oil
Fresh parmesan, peeled
PROCEDURE
Preheat your oven to 350℉.
Place the chicken thighs on a clean surface and season evenly on all sides with salt and pepper.
With the skin side down, use a sharp knife to pierce the flesh. This will create pockets for heat to enter and help cook the chicken throughout.
In a large skillet over medium-high heat, add the oil. Once the oil is shimmering, place the chicken thighs in the pan, skin side down.
To the pan, add the lemon slices, garlic, thyme and shallot.
Once the skin begins to crisp, flip the thighs and use the sharp knife to pierce the skin.
Let the chicken cook until the bottom begins to caramelize and turn golden brown. Reduce the heat to medium.
Remove the chicken from the pan and place on a sheet tray. Place the chicken into the oven and continue cooking while you crisp the potatoes.
Place the boiled potatoes on a flat surface and use the bottom of a small skillet to gently smash each potato.
Place the smashed potatoes in the residual chicken fat and lemon juice in the pan. Add the butter to the pan and cook until the potatoes get crispy on one side. Flip and continue cooking until crisp on the other side.
Remove the potatoes from the pan and set aside.
To the pan, add the soy sauce, chicken stock, vinegar and honey. Bring the mixture to a boil and let cook until it reduces and thickens into a glaze.
Add the chicken back to the pan and toss to coat completely.
Place the arugula in a medium bowl and season with salt. Zest and juice the lemon into the bowl, drizzle with the olive oil and toss to combine.
Place the potatoes on a platter. Add the chicken and drizzle with the pan sauce. Place the lemon slices and garlic pieces on top. Add the salad and finish with parmesan slices. If you have an additional lemon, zest across the top for added freshness.
Its like Gordon's ghost is the one who is talking!
How you doing cheff i love your show nd i love to cook but i need more experience.. how can i do it?
What +thisdudeiskillinit said, you basically need to work at it. Keep learning and practicing different recipes and well ... just enjoy cooking. If you enjoy cooking, it will show in your meals.
Yeah beautiful bird it is
yeah because we all know how to roll cigars
What type of stove is that?
French top. You only see them in top tier kitchens
The audio sounds like a hurricane 😡😡😡😡😡😡
What kind of stove does he have? Please somebody from Europe or some shit tell me.
Great recipe! Shame on the Camera man. Horrible!
Hola ♥♥
I hope he ended up cooking the potato this video was filmed on, because it's clearly starting to go bad...
Professional chefs just have equipment that I don't have. I don't own a single knife sharp enough to slam through a chicken bone.
It doesn't require hundred dollars knifes to shove through a chicken.
jcsturgeon that's why sharpeners exist.
Nah it's quite easy, I made this recipe at someone else's house and still managed to slice them even with a cheap knife. If you don't have a wetting stone at hand you can just use the back of a ceramic plate or mug. Just be careful because it's quite easy to slip!
Terrible editing
Try the recipe… it’s to bitter for my taste from all the lemon skin he add in.
Just add the juice of 1 lemon and maybe a couple slices of lemon pieces is sufficient.
I tried to put in lemon a little bit later, also I tried with orange instead of lemon, it worked well too ^^.